Quinoa and Vegetable Stew

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SERVES 4 TO 6 • TO PREP 45 MINUTES • STORE UP TO 3 DAYS • TO FINISH 35 MINUTES

WHY THIS RECIPE WORKS: A staple in Peru, quinoa stew typically includes a good mix of vegetables, with potatoes and corn at the forefront. We found that red potatoes most closely resembled the flavor and texture of native Peruvian potatoes. While there was no exact substitute for the chewy, nutty Andean corn, sweet locally grown corn worked just fine. Paprika was similar in color and flavor to hard-to-find annatto powder, and cumin and coriander rounded out the spice profile for rich, balanced flavor. Adding the spices with the aromatics allowed time for their flavors to develop. We partially cooked the potatoes to give them a jump start, but adding the quinoa at the same time as the potatoes left it overcooked by the time the stew was cooled and reheated. Instead, we cooked the potatoes until just tender, then added the quinoa off the heat. As the stew cooled, the residual heat partially cooked the quinoa, allowing it to release some starch, which thickened the stew. On the second day, it took just 15 minutes to reheat the stew and finish cooking the potatoes and quinoa. This stew tends to thicken as it sits; add additional warm vegetable broth as needed before serving to loosen. If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, then spread them on a rimmed baking sheet lined with a clean dish towel and let them dry for 15 minutes before proceeding with the recipe. Do not omit the queso fresco or feta, avocado, and cilantro; these garnishes are important to the flavor of the stew.

5	cups vegetable broth, plus extra as needed
2	tablespoons vegetable oil
1	onion, chopped
1	red bell pepper, stemmed, seeded, and cut into ½-inch pieces
4	garlic cloves, minced
1	tablespoon paprika
2	teaspoons ground coriander
1	teaspoon ground cumin
10	ounces red potatoes, unpeeled, cut into ½-inch pieces
⅔	cup prewashed quinoa

TO FINISH AND SERVE
1	tomato, cored and chopped coarse
½	cup fresh or frozen corn
	Salt and pepper
6	ounces queso fresco or feta cheese, crumbled (1½ cups)
1	avocado, halved, pitted, and cut into ½-inch pieces
⅓	cup minced fresh cilantro

TO PREP

1. Refrigerate 3 cups broth. Heat oil in Dutch oven over medium heat until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 1 minute. Stir in remaining 2 cups broth and potatoes, scraping up any browned bits, and bring to simmer. Reduce heat to low and gently simmer until potatoes are just tender, 10 to 15 minutes.

2. Off heat, stir in quinoa and let sit, covered, for 20 minutes. Stir in chilled broth to finish cooling.

TO STORE

3. Leave stew in pot or transfer to storage container. Cover and refrigerate for up to 3 days.

TO FINISH AND SERVE

4. Transfer stew to Dutch oven, if necessary. Stir in tomato and corn, bring to simmer over medium-low heat, and cook, stirring occasionally, until quinoa is tender, 13 to 15 minutes. Adjust stew consistency with extra hot broth as needed. Season with salt and pepper to taste. Sprinkle individual portions with queso fresco, avocado, and cilantro before serving.